Quinta Do Crasto Finest Reserve Port

Again my favourite phrase in my travels in and about Porto was from a French PR executive who gave a presentation in Porto on International Port Day on Port being an undervalued luxury product. I have no difficulty with that as for consumers that is good news.

So we try a Quinta Do Crasto Finest Reserve Port. On the nose we are welcomed with that rich nose that Port so often gives us.  This nose has a big blast of blueberry, black cherry and milk chocolate. On the palate a strong presence of blueberry and black fruit. Big blast of blueberry pie with a very long finish. However expansive and potent this liquid is it is restrained and compact. Luxury at a discount price indeed.

I’ll mention this yet again but in Porto I was taken out by the Sogrape group to the Bolsa restaurant which is the old stock exchange. We had a huge cut of Portuguese beef with Port and it was a magical combination above and beyond the blue cheese and cigar matching of Porto perhaps overdone in British men’s clubs. Port is not a stodgy drink my friends but a rich exploration into what “red wine” can be transformed into by many years of Portuguese excellence.

While I say beef is a great accompaniment to Port you may scratch your head and say this is a dessert wine! Considering many red wines are up at 14.5% in alcohol is that much different than a Port at 20%?

As for food beef/ox may be a perfect match for Port. Sinatra of the 60’s is a perfect music match.

So many of you may be put off by Port as the drink of the eccentrics I can only hope to persuade you to bring it in the mainstream.

And in the 8 years I have be sampling Port I have yet to have a bad bottle and that included an 1867 Port.

(Quinta do Crasto Finest Reserve Port, Quinta do Crasto, Sabrosa, Portugal, $17.95, LCBO # 18284, 20%, 750 mL, Robert K. Stephen A Little Birdie Told Me So Rating 92 /100).

Published by Robert K Sephen (CSW)

Robert K Stephen writes about food and drink, travel, and lifestyle issues. He is one of the few non-national writers to be certified as a wine specialist by the Society of Wine Educators, in Washington, DC. Robert was the first associate member of the Wine Writers’ Circle of Canada. He also holds a Mindfulness Certification from the University of Leiden and the University of Toronto. Be it Spanish cured meat, dried fruit, BBQ, or recycled bamboo place mats, Robert endeavours to escape the mundane, which is why he has established this publication. His motto is, "Have Story, Will Write."

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